20-Min Pepita Chicken Pipián
Silky green pipián sauce made with pepitas and jalapeños coats tender chicken in one skillet. Ready in 20 minutes — authentic Mexican comfort without the fuss.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1 cup raw pepitas (pumpkin seeds)
- 2 whole jalapeños
- ½ cup fresh cilantro, packed
- 1.5 cups chicken broth
- 1 whole lime (juiced)
Instructions
- 1
Toast pepitas in a large skillet over medium heat, stirring often, until fragrant and lightly golden, 3–4 minutes.
- 2
Pulse pepitas with jalapeños, cilantro, and 0.5 cups broth in a blender until thick, chunky sauce forms.
- 3
Return skillet to medium-high heat with 1 tbsp oil. Season chicken with salt and pepper, then sear 5 minutes per side until golden.
- 4
Pour pepita sauce and remaining 1 cup broth over chicken. Simmer uncovered 5–6 minutes until chicken is cooked through.
- 5
Squeeze lime juice over the skillet. Taste and adjust salt.
- 6
Serve hot with warm tortillas, rice, or cilantro lime rice.
Tools you’ll need
- large skillet (12-inch)
- blender
- tongs
- wooden spoon
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